Those that know me know I rarely follow recipes. To me recipes are idea starters. A place to go for inspiration. Sometimes I’ll ditch the recipes altogether and just get creative in the kitchen. It’s fun seeing what I can make with whatever we have on hand.
My oldest daughter is starting to take after my adventurous ways in the kitchen and this past weekend we got a chance to collaborate on a dish. We had the perfect opportunity because my wife was working late and my youngest daughter was at a school dance.
We started knowing that we wanted to use some of the shrimp that we had in the freezer. From there we could have gone in several directions but went with whole wheat spaghetti noodles. While the spaghetti was cooking we got working on what we’d mix with it.
Since we’re garlic fans we sautéed 4 or 5 minced garlic cloves and a bunch of chopped green onions. Next we added a half bag of fresh spinach and cooked it down. After that the shrimp and a can of mushrooms were added to cook.
We stirred in a little olive oil and tasted our dish. It needed a little something and my daughter suggested lemon juice. I was skeptical because lemon juice isn’t one of my normal “go-to” additions when cooking… but I agreed. I didn’t want to stifle her creativity.
It’s a good thing I didn’t. The fresh squeezed lemon juice was a great addition. She started out using just a little and ended up adding the juice from half a lemon. Another taste called for just a little salt. Then it was time to mix it with the cooked spaghetti.
My daughter plated our food and we sat down to a fantastic meal!
I share our experience to encourage you to get creative in the kitchen. See what you have and then see what you can make.
Not every dish you make will be a home run but if you use ingredients you like it’ll more than likely be edible. If you’re lucky, you’ll come across some new ideas… just like I did with the lemon juice.